Ingredients
Scale
- 1 –2 scoops vanilla ice cream
- ¼ cup chocolate sauce
- 1 –2 scoops chocolate ice cream
- ¼ cup marshmallow sauce
- ¼ cup skin-on Spanish peanuts
Instructions
- Chill your glass: Place a tall soda or milkshake glass in the freezer for 5–10 minutes for best results.
- Scoop vanilla ice cream: Add 1–2 scoops into the glass.
- Drizzle chocolate sauce: Pour about ¼ cup of chocolate sauce over the vanilla.
- Add chocolate ice cream: Scoop 1–2 scoops on top of the vanilla layer.
- Top with marshmallow sauce: Drizzle ¼ cup marshmallow sauce evenly over the top.
- Sprinkle with peanuts: Add ¼ cup of Spanish peanuts on top right before serving.
- Serve immediately: Grab a long spoon and enjoy your homemade tin roof sundae ice cream!
Notes
| Nutrient | Amount |
|---|---|
| Calories | 420 kcal |
| Fat | 21 g |
| Saturated Fat | 10 g |
| Carbohydrates | 48 g |
| Sugar | 38 g |
| Protein | 6 g |
| Sodium | 135 mg |
| Fiber | 2 g |
| Cholesterol | 35 mg |
- Prep Time: 5 minutes
- Category: Dessert
- Cuisine: American